Persimmon Drop Cookies

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My cousin Marla is a serious?baker; her loaves of bread rival any professional bakery and make me regularly long for my?days of gluten. Recently, she posted a gorgeous picture on Facebook of these Persimmon Drop Cookies that she made from a co-worker’s great grandmother’s recipe. And with persimmons aplenty and holiday cookie exchanges begging for something different and unique, I asked if I could share the recipe here.

Enjoy?with Kramer Vineyards Celebrate! Sparkling Thurgau (complete review here).

Photo credit and recipe adaptation by Marla Northcutt.

 

 

Persimmon Drop Cookies
Print Recipe
Servings
3.5 dozen cookies
Servings
3.5 dozen cookies
Persimmon Drop Cookies
Print Recipe
Servings
3.5 dozen cookies
Servings
3.5 dozen cookies
Ingredients
Servings: dozen cookies
Instructions
  1. Cream sugar and shortening.
  2. Add egg.
  3. Mix together dry ingredients (except baking soda) and add to egg mixture.
  4. Mix the fruit with baking soda.
  5. Add fruit to egg mixture to combine.
  6. Using a tablespoon, drop onto cookie sheet lined with parchment paper and bake at 350? for 15-20 minutes.
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